African Peanut-Potato Stew

Servings: 6-8

Inspired by traditional African recipes, this delicious stew gets its richness from sweet potatoes and natural peanut butter. While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. If you follow the Eat to Live program, you may want to substitute a raw nut butter.

3. Add green beans and peanut butter to pressure cooker. Return to heat and cook, covered, until beans are done, about 10 minutes. Or, return cooker to high pressure and cook for one minute. Quick-release pressure and add additional seasoning as needed.

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31 Responses to “African Peanut-Potato Stew”

I’ve made this many times and I just had to thank you for sharing such a great recipe. I have taken this to pot luck gatherings and everyone loves it meat eaters and non. I have given the recipe out to many many people. It really is such a huge hit. The only thing that I do differently is that, when it comes time to add the peanut butter I scoop out several large ladles full of stew and place it into my vitamix and throw in a handful of peanuts blend until smooth then add back to the pot. It really makes the stew thick and creamy.

Dana, you might try adding some chopped roasted red peppers and a tiny bit more vegetable broth in lieu of the tomatoes. We were tomato free for a while and roasted red peppers were usually a good substitute for canned diced tomatoes.

I’ve made this several times, and it is now a favorite in our home. In fact, it’s in the crockpot for dinner tonight. I follow the first two steps of the stovetop directions (onions et al. in a saute pan, then add the spices). Then I transfer that mixture and everything else to the crockpot and cook on low for 6-8 hours or high for 3-5. It’s delicious, and the longer cook time means the chickpeas have a chance to cook to a mellow soft deliciousness. My kids gobble it up and always ask for seconds, and it makes enough for all of us to have some for lunch the next day. Thanks for the recipe!

Making this now! I didn’t have sweet potatoes, so I used a mix of yams and regular potatoes. I also didn’t have chic peas, so I used kidney and black beans. For the tomatoes, I used 2 cans of rotel (no jalapenos). I added asparagus and kale for the veg. I put more like a tablespoon of minced garlic, used ground ginger, and a little all spice as well. I didn’t use any water, just veg broth (enough to cover the veg). The broth tastes really yummy and definitely different! Love the spicy sweet combo!

This is a fabulous stew! Even my meat eater hubby thought it was da bomb! My daughter announced it to be the best she had ever eaten! We will be having this again soon! I did not change a thing but did leave liquid in everything so I think that is why I did not need to add any water.

OOOH MY GOOOODNESS!!!! This is the best thing i have made in ages : D We all loved it, followed the recipe, cooked with the lid on, plenty of water. It scored 5 stars and 2 thumbs up with my mom and dad and we are all African!!!

I noticed that some had issues with the liquids and also that the stove-top instructions don’t say to use a lid. Well, I used a lid and it came out perfect. P.S. Very delicious and easy–will make again!

I made it tonight with my pressure cooker and made no changes! I saw you post the recipe this morning and knew I was going to be picking up sweet potatoes in my CSA this afternoon. It came out great in no time at all! I’ve made a recipe like this with kale, so I’ll try that during the winter when it’s easier to get kale than green beans.

I halved the recipe (and further halved the cumin) and added an extra 1/3 cup water and 1 extra tbsp of peanut butter to compensate so the vegetables would have enough liquid to boil, but if was delicious nonetheless! Definately putting it in my cookbook and making this again!!

I made this recipie substituting a jar of organic spagetti sauce for the canned tomatoes, and I used yellow potatoes instead of sweet potatoes. it was awsome! I had to add extra veggie broth but it turned out great!~

This was delicious!! I was worried that my husband might not like it- but he thought it was great, too!
Didn’t have chick peas in the pantry so I subbed black eyed peas and black beans. Also reduced peanut butter to one tablespoon. We have lots of leftovers for lunch tomorrow! Def will make again soon!

What a great recipe if you are looking for something a little different. I agree with Katie’s comment…I had to use more water. I used peas because I didn’t have beans and it was excellent. A friend of mine also made this recipe and gives it two thumbs up.

Since there’s a lack of comments, I thought i’d leave one. I’m eating this right now and it’s really good! The only issue I had was the water, I had to use waaaaay more than 1 1/2 cups to cover the vegetables.

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